Carrot Soup with Tofu

Ingredients

• 1kg of carrots
• 1 large red or white onion (or 2 medium leeks)
• coriander or parsley to sprinkle (optional)

From the cupboard

• 150g firm tofu
• cooking oil
• olive oil
• 1 tea spoon paprika
• 1 tea spoon mild curry
• 1/2 tea spoon powdered garlic
• generous splash of soy sauce
• 2-3 table spoons of balsamic vinegar

Instructions

1. Chop the onions (leeks) and carrots. Place in a pot with heated cooking oil and stir fry until the veg starts to soften (about 15 minutes)
2. Add the spices and stir fry them with the veg. Leave the vinegar aside
3. Add boiling water and leave the soup to simmer for about 30 minutes (until the carrots are cooked)
4. Blend the soup for a bit and then add the tofu and keep blending whilst adding olive oil, one table spoon at the time. Blend until you reach the desired texture.
5. Add the balsamic vinegar at the end and mix in well. Adjust the taste by adding either more soy sauce or salt.
6. Adding sesame oil instead of olive oil will give the soup a real Asian taste.